France has a population of 64,285,510 on 19/11/2013 and currently ranked 21st in the world (World Review, 2013).
Median age is 40.4.
Ethnic groups: Celtic and Latin with Teutonic, Slavic, North African, Indochinese, Basque minorities.
Religion: Roman Catholic 83%-88%, Protestant 2%, Jewish 1%, Muslim 5%-10%, unaffiliated 4% (Index Mundi, 2013).
Food in France:
French people are taught from a young age to appreciate fine foods and take pride in their nation's culinary reputation. Famous French food include Foie Gras, Truffles, Ceps (Wild mushroom), Confits, Roquefort cheese, Brie cheese, Walnuts, Sweet chestnuts, Clafouti (made with wild cherries), Crepes and fruit tarts. France is renowned for its cheese, with over 500 varying types present. Baguette is also very popular and not just an iconic symbol. The French will tend to eat baguette with dinner as well as breakfast (Diggs).
Regional influences:
Typical French food relies heavily on regional produce. Game meat is very popular and easily available during the hunting season that runs from mid Autumn to February. The two products that have no regional or seasonal influence are cheese and wine. Southern France tends to focus on the rich, sophisticated tastes of mushrooms and duck as well as herbs, olives and tomatoes borrowed from neighboring Mediterranean countries. Northern France focus heavily on farmhouse-style specialties using dairy, pork, potatoes, sausage and beer (Franklin).
Most common herbs, ingredients and tastes:
Most common and popular herbs used in French cuisine are: Basil, French Tarragon, Thyme, Rosemary, Sage, Mint and Marjoram (Franklin).
French Tarragon
Festivities:
On 23rd September 2011, France held its first festival of food, Fete de la Gastronomie. Various cities, towns and villages held an event offering local cuisine and produce (Brunton, 2011).
Eating habits/ time/ importance's:
The French eat more cheese than any other country in the world. The French eat an average of 45 pounds per person. France has over 500 different types of cheeses with each region having a specialty (Diggs).
The French tend to eat three times a day, without snacking. Breakfast is the lightest meal, usually consisting of bread and coffee, and is followed by a large lunch and then usually a four-course dinner (Franklin).
Facts about France
Food in France:
French people are taught from a young age to appreciate fine foods and take pride in their nation's culinary reputation.Famous French food include Foie Gras, Truffles, Ceps (Wild mushroom), Confits, Roquefort cheese, Brie cheese, Walnuts, Sweet chestnuts, Clafouti (made with wild cherries), Crepes and fruit tarts. France is renowned for its cheese, with over 500 varying types present. Baguette is also very popular and not just an iconic symbol. The French will tend to eat baguette with dinner as well as breakfast (Diggs).
Regional influences:
Typical French food relies heavily on regional produce. Game meat is very popular and easily available during the hunting season that runs from mid Autumn to February. The two products that have no regional or seasonal influence are cheese and wine. Southern France tends to focus on the rich, sophisticated tastes of mushrooms and duck as well as herbs, olives and tomatoes borrowed from neighboring Mediterranean countries. Northern France focus heavily on farmhouse-style specialties using dairy, pork, potatoes, sausage and beer (Franklin).Most common herbs, ingredients and tastes:
Most common and popular herbs used in French cuisine are: Basil, French Tarragon, Thyme, Rosemary, Sage, Mint and Marjoram (Franklin).French Tarragon
Festivities:
On 23rd September 2011, France held its first festival of food, Fete de la Gastronomie. Various cities, towns and villages held an event offering local cuisine and produce (Brunton, 2011).Eating habits/ time/ importance's:
The French eat more cheese than any other country in the world. The French eat an average of 45 pounds per person. France has over 500 different types of cheeses with each region having a specialty (Diggs).The French tend to eat three times a day, without snacking. Breakfast is the lightest meal, usually consisting of bread and coffee, and is followed by a large lunch and then usually a four-course dinner (Franklin).